Papaya Agua Fresca

recipe
NOTES: Look for large, ripe Mexican papayas at produce or Latin markets (the skin turns orange as the fruit ripens). Don't worry about blemishes; often the ripest, sweetest Mexican papayas have bruises or dark spots on the skin.

Yield:

Makes about 2 1/2 quarts

Recipe from

Sunset

Nutritional Information

Calories 76
Caloriesfromfat 1 %
Protein 0.6 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 19 g
Fiber 0.8 g
Sodium 4.1 mg
Cholesterol 0.0 mg

Ingredients

5 cups cubed ripe Mexican papaya (from about 3 lb. papaya; see notes)
1/2 to 3/4 cup sugar
1/3 to 1/2 cup lime juice

Preparation

In a blender, whirl papaya, 1/2 cup sugar, and 1 cup water until very smooth. Pour into a large pitcher (at least 3 qt.). Whisk in 1/3 cup lime juice, 7 cups water, and more sugar and lime juice to taste. Chill until cold, at least 1 hour or up to 1 day. Serve over ice.

Nutritional analysis per cup.

Note:

August 2004
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